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Italian Stuffed Spaghetti Squash

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This Italian stuffed spaghetti squash is a staple in our house and if you love spaghetti squash as much as we do, we’re pretty sure that this simple recipe will become a staple in your house too!  Before I give you the play by play on how to create this masterpiece, I want to take a quick second and enlighten you on the benefits of eating spaghetti squash.  Yep, it’s your lucky day!  Ha.  Spaghetti squash is the perfect replacement for pasta.  It pairs well with so many different ingredients and is also just fun to eat.  It’s very low in carbs and higher in protein and fiber than pasta.  Hopefully these little tidbits will convince you to give it a go if you haven’t already.

So, let me tell you just how easy this dinner is to make.  It’s perfect for a busy weeknight.

Start by cutting the squash in half, lengthwise and removing the seeds.  Microwave skin side up for 6-8 minutes or until the flesh is easily removed with a fork.  This part is actually really fun!  At least for me it is…but I digress.  Anyway, remove all the stringy flesh and place it in a bowl.  Set the squash shells aside.

Saute the onions, garlic and spinach, then add in the tomatoe sauce and basil. Bring to a simmer and season with salt and pepper.

Scoop the squash mixture back into the squash shells and top with the fontina cheese.  Yum!!

Place on a rimmed baking sheet (just in case any juices escape) and bake for about 15-20 minutes.  The cheese will become golden and bubbly.  Remove from oven and get ready for some serious deliciousness!


Italian Stuffed Spaghetti Squash
 
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Serves: 2-4
Ingredients
  • 1 small spaghetti squash
  • 1 tsp olive oil
  • 1 medium shallot, chopped
  • 1 clove garlic, chopped
  • 3 C spinach, stemmed and chopped
  • 16 oz can fire roasted diced tomatoes
  • 6oz tomato sauce (or marinara sauce)
  • ⅓ C fresh basil, chopped
  • kosher salt and cracked pepper to taste
  • 1 C fontina cheese, shredded
  • 1 Tbsp panko breadcrumbs
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half lengthwise. Use a spoon to remove seeds from each half. Rinse squash to slightly wet the fleshy side and sprinkle with kosher salt. Microwave skin side up for 6-8 minutes until the flesh is easily removed from the skin with a fork. Use a fork to scrape the squash away from the skin, it will fall off and look like angel hair pasta. Make sure not to puncture the outer skin.
  3. Set hallowed out skins aside.
  4. Heat oil in a large skillet over medium-high heat. Add onion and saute for 5 mins. Add garlic and spinach, cook for 1-2 minutes. Add fire roasted tomatoes, tomato sauce and basil and stir to combine. Bring to a simmer and season with S&P to taste.
  5. Fill skins with spaghetti squash filling. Top with fontina cheese and panko.
  6. Place on a rimmed baking sheet and bake for 15-20 minutes until bubbly and golden brown.
  7. Remove from oven and enjoy immediately.

 

Chicken Tortilla Soup – Loaded with veggies

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Chicken tortilla soup is quite possibly one of the most delicious soups ever!  That is a very bold statement, I know,  but it’s actually true. This recipe has been a staple in our family for years.  It’s loaded with delicious veggies and is really easy to make.  Our GTK version is super hearty and sure to fill you up!  Here’s a little secret, it doesn’t have to be cold outside to enjoy soup either.  We might say that all the time but when you live in the desert and it’s hot as heck most of the year, you can’t let the weather totally dictate the food you make.  It’s soup season dang it!  We are just going to crank up the AC, grab a blanket and simmer some yummy soup on the stove top…thank you very much.

Okay, sorry about the rant.  I’ll get back to the good stuff here.  This chicken tortilla soup is easy peasy to make.  We cook our chicken breasts, but you could certainly use a store bought rotisserie chicken to save yourself a little time. Or use those leftovers from your sheet pan roasted chicken.  There is ZERO shame in that.  Just cut the breasts up into small bite sized pieces and that part is dunzo!  If you are cooking your own chicken, season the boneless skinless breasts lightly with salt and pepper and bake them for about 14 minutes, or until cooked through.

While the chicken is baking, you’ll want to start cooking down the celery and onion just until they are translucent and soft, about 2-3 minutes.  Then you add in the garlic and saute for one more minute.  Add in the diced tomatoes with juice, tomato sauce and stock.  Next, throw in the chili powder, cumin and salt and pepper and cook for 5 minutes.  Now it’s time to add the diced chicken, corn, corn tortillas and black beans. Cook for another 10 minutes. The corn tortillas are like a special little surprise in this soup.  Anyway, it’s just so good!  Before enjoying, load it up with your favorite toppings.  We LOVE avocados and fresh cilantro.  You could also do some shredded cheese (the hubby and kids are all over this one)…fresh chopped tomatoes, tortilla chips, hot sauce…the list goes on and on.  Enjoy!

Check out some of our other favorite hearty soup recipes:

http://www.goodthymekitchen.com/sausage-white-bean-kale-soup-with-parmesan-crisps/

http://www.goodthymekitchen.com/winter-vegetable-soup/


Chicken Tortilla Soup
 
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Serves: 4
Ingredients
  • 2 Boneless skinless chicken breasts
  • 1 14 oz. can diced fire roasted tomatoes
  • 1 14 oz. can tomato sauce
  • 4 cups low sodium chicken stock
  • ⅓ cup onion - diced
  • 2 stalks celery - chopped
  • 1 clove garlic - minced
  • ½ C fresh corn
  • 1 can black beans drained and rinsed
  • 1 tablespoon olive oil
  • 3 corn tortillas - torn into bite sized pieces
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
*Optional toppings: fresh cilantro, diced avocado, chopped tomatoes and shredded jack cheese
Instructions
  1. Preheat oven to 425°
  2. Season chicken breasts lightly with salt and pepper and bake 14 minutes or until cooked through. Set chicken aside to cool then cut into small bite sized pieces.
  3. Preheat large stock pot on medium high. Heat olive oil and add celery and onion and saute about 2-3 min until translucent. Add garlic, and saute 1 more minute. Add can of tomatoes with the juice and the can of tomato sauce. Pour in the 4 cups of chicken stock. Add in the chili powder, cumin and salt and pepper. Cook for 5 minutes.
  4. Add diced chicken, corn, torn up corn tortillas and black beans and cook for 10 more minutes.
  5. Serve with tortilla chips, fresh cilantro, sliced avocado and chopped tomatoes